Ribeye Steak with Mashed Potatoes and Creamy Morel Sauce
Main Dishes • European
Description
Ribeye steak with mashed potatoes and creamy morel sauce
Ingredients
- Beef Tri-Tip 10 oz
- Mashed Potatoes 5 oz
- 10% cream 5 fl oz
- Morels 5 oz
- Olive Oil 3 tablespoons
- Pink Himalayan Salt a pinch
- Ground Black Pepper a pinch
- Wheat Flour 1 teaspoon
Step-by-Step Guide
Step 1
Wrap the steak (chilled) in paper towels, changing them periodically as they absorb moisture, and let it sit for about 10–15 minutes.
Step 2
If the morels are frozen, thaw them at room temperature. Then sauté in olive oil as they cook, draining the liquid from the mushrooms. Next, add the flour and sauté for no more than 1 minute. Pour in the cream, reduce the heat to low, and season with salt and pepper.
Step 3
Rub the steak with olive oil, and season with salt and pepper. Preheat a grill pan to high heat and sear the meat for 1.5–2 minutes on each side. If you prefer medium doneness, sear for an additional 3–4 minutes on each side. Place the meat on a rack and let it rest for about 5 minutes.
Step 4
Serve the steak with a side of mashed potatoes and creamy morel sauce.
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